Bacon & Egg Cups By The Dozen

two-loves-studio-bacon-egg-cups1I must say that bacon makes everything better! I absolutely love it. Bacon and Eggs was always a weekend breakfast treat when I was growing up. Since I have cut added sugar out of my diet, I have been eating bacon and eggs throughout the week with some roasted tomatoes. Makes everyday seem like the weekend.

Would you believe it if I told you that I can’t make eggs to save my life? I can’t even boil an egg correctly! I over boil it and it always seems to crack, taking in water and becoming soggy! I know that’s what Google is for, but actually that is what Matt is for. I usually get him to make my eggs for me, but he has been visiting his new nephew in Canada. I decided I was going to make eggs look damn good. And what goes better with eggs than bacon – oh and cheese…mmmm.

I have been making recipes from Sarah Wilson’s I Quit Sugar and this week I am sharing two breakfast recipes that I love. Firstly, bacon and egg cups!

two-loves-studio-bacon-egg-cups2two-loves-studio-bacon-egg-cups3I have this old cast iron mini muffin tray that has been with the family for a while and is super cute, (and weighs a tonne), that I have been waiting for the right recipe to use it in. It perfectly fits a slice of bacon and one egg to make a dozen mini egg and bacon cups.

I had feta cheese and thyme left over in my fridge from my Heirloom Cherry Tomato Tart, that I incorporated them into the recipe. You can substitute the feta cheese for what you have on hand or your favourite type of cheese. Chives or oregano will do also if you don’t have thyme on hand. I actually shot this in the late evening and had it for dinner. I coupled it with some warm English spinach and cracked pepper.

Bacon & Egg Cups with Feta Cheese and Thyme

Makes 12 mini bacon and egg cups


12 rashers of bacon
1 dozen free range eggs
Feta cheese, crumbled
Sprigs of thyme for garnish
Butter for greasing
Handfuls of English spinach
Cracked pepper

Mini muffin pan


Preheat the oven to 200 c (400 F). Cut the bacon into even strips, cutting small pieces or saving broken bits for the bottom of the cup. Lightly grease the muffin pan. Line each muffin cup with strips of bacon. Place a small piece in the center for the bottom of the cup and use the strips to make the walls of the cup. Confused? Watch Sarah’s tutorial.

Place in the oven for 5 minutes to allow the bacon to start cooking. Take out of the oven and sprinkle a small amount the crumbled feta evenly into each cup. Gently crack an egg into cup and sprinkle with thyme. (If you are using large eggs, or a smaller muffin pan, remove some of the egg white before placing the egg into the cup). Bake in the oven for 10-15 minutes until egg whites are firm.

Serve with some warm English spinach, cracked pepper and feta for garnish.

Recipe adapted from Sarah Wilson’s I Quit Sugar


13 thoughts on “Bacon & Egg Cups By The Dozen

  1. Do these store well? Could you make a dozen at one time and then store the extras in the refrigerator to eat as breakfast for the rest of the week?

    • They can store in the fridge for up to three days. I froze a batch to see how they cope – they didn’t, so I don’t recommend it. I are them from the fridge for a few days (I was eating more than one at a time) and they are definitely better fresh. The best thing is to make exactly how many you need as eggs are singular. Let me know how yours go if you store them!

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